Saute British gems with rustic salsa verde

Saute British gems with rustic salsa verde


  1. Slice the potatoes lengthways. Heat a large non-stick frying pan, add the oil and potatoes and sauté the potatoes for 15-20 mins, stirring occasionally until the potatoes are evenly browned and golden.
  2. Meanwhile, roughly chop the capers, spring onions, parsley and mint and mix in a bowl with the lemon zest and juice, a little salt and freshly ground black pepper.
  3. When the potatoes are cooked, remove from the heat and stir through the herb mixture. Serve straight away.

Recipe from

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A deliciously fresh potato side dish, perfect to accompany any main meal


700g British Gems potatoes, washed
4 tbsp olive oil
Grated zest and juice of 1 lemon
3 tbsp capers, drained
4 spring onions, trimmed
small handful flat leaf parsley
small handful of fresh mint
salt and freshly ground black pepper


Time: 5 mins
Serves: 4
Nutrition: n/a